“For dipping, we’ve got your baguettes, your sourdough, breadsticks, croutons, bacon, prosciutto, salami, sopressata, apples, pears, and various vegetables, grilled or raw. Then there’s the dessert fondues! For the purists among us, dark chocolate, milk chocolate, and white chocolate fountains. More inventive dessert combinations are in the pots. I highly recommend the salted caramel double chocolate.”
―
Jennifer Lynn Barnes,
The Final Gambit